Monday, September 29, 2008

And here they are. I don't have a twinkie mold pan, although I wish I did. So I improvised and made big twinkies, cooking them in mini loaf pans. I made a really small vanilla cake recipe, which I literally whipped up in 5 minutes. The cake is great and moist, a little crunchy on top which I know twinkies aren't, but whatever, they're delicious.

Vanilla cake for twinkies

1 c sugar

2 eggs

1 1/4 c rice flour mix

1/2 c milk

1/3 c oil

1 t baking powder

1/2 t xanthan gum

1 t vanilla

Preheat the oven to 350. Beat the eggs and sugar for one minute until slightly thickened. Mix in other ingredients, just blending until combined. Divide batter between three greased mini loaf pans, or 6 cupcakes. Bake for half an hour, until puffed and golden brown, and when you insert a toothpick into the cake it comes out clean. Cool cakes in pans, then remove to a cutting board.

With a sharp knife, carefully cut out rectangles from the bottom. Scrape out the insides carefully, and eat them, but saving a strip of rectangle to put back on. Fill with whipped filling, put the little caps back on, and voila! Big, gluten-free, twinkies!

16 comments:

I've told Kate over at Gluten Free Gobsmacked this, and I'm telling you - no lie, if I ever come to town, you are cooking for me! I love your recipes and ideas. I've been craving knishes for DAYS now and just need to find some time to make them. And make them soon. Happy New Year to you!